Ingredients
• 1 cup (120g) whole wheat flour
• 2 cups (240g) all-purpose flour, plus more for dusting
• 1 teaspoon (5g) salt
• 1 teaspoon (5g) instant yeast or active dry yeast
• 1 1/4 cups (295ml) warm water (105-115°F/40-46°C)
• 1 tablespoon (15ml) olive oil, plus more for brushing
Instructions
- Proof the Yeast: In a large bowl, combine the warm water and yeast. Let the mixture sit for 5-10 minutes until the yeast is foamy and activated.
- Mix the Dough: Add the whole wheat flour, all-purpose flour, salt, and olive oil to the proofed yeast mixture. Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until the dough becomes smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise for 1-1.5 hours, or until the dough has doubled in size.
- Punch Down and Divide: Gently punch down the dough to release any air bubbles. Divide the dough into 8 equal pieces and shape each piece into a smooth ball.
- Roll and Shape: On a lightly floured surface, use a rolling pin to roll each dough ball into a thin, round circle, about 6-8 inches in diameter. Be gentle to avoid over-working the dough.
- Cook the Pitas: Heat a large, dry skillet or griddle over medium-high heat. Working in batches, carefully transfer the rolled-out pitas to the hot pan. Cook for 1-2 minutes per side, or until the pitas are puffed up and lightly golden brown. Be careful not to overcrowd the pan.
- Brush and Serve: As soon as the pitas come off the heat, brush them lightly with olive oil. Serve the warm pitas immediately, or allow them to cool before storing.
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Healthy Pita Bread Recipe